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Boerewors Recipe: How to Cook It Perfectly

Updated November 5, 2026

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Boerewors Recipe: How to Cook It Perfectly

Boerewors is a South African farmer’s sausage, traditionally made from coarsely ground beef and pork (or lamb) with a distinctive blend of spices like coriander, nutmeg, and cloves. It’s a staple at braais (barbecues) and is loved for its juicy texture and robust flavor. This guide will walk you through the best ways to cook boerewors, whether on a grill, in a pan, or in the oven, ensuring it’s cooked through safely and stays deliciously moist.

What You’ll Need

  • Boerewors sausage (fresh, uncooked)
  • Grill, skillet, or oven
  • Tongs
  • Instant-read meat thermometer
  • Optional: oil for the grill or pan
  • Optional: sauce or chutney for serving

Step-by-Step

  1. Remove from fridge: Take the boerewors out of the refrigerator about 20-30 minutes before cooking. This helps it cook more evenly.
  2. Preheat your cooking surface: If using a grill, preheat to medium heat (about 350-400°F / 175-200°C). For a skillet, heat a little oil over medium heat. For the oven, preheat to 350°F (175°C).
  3. Shape the sausage: Boerewors is usually sold in a coil. You can leave it as a coil or cut it into individual links. If leaving as a coil, be careful when turning.
  4. Cook gently: Place the boerewors on the grill or in the pan. Cook over medium heat, turning frequently with tongs. Avoid piercing the casing, as this lets the juices escape and dries out the sausage. The goal is to cook it slowly so the inside cooks through without burning the outside.
  5. Check the temperature: The USDA FSIS safe minimum internal temperature for ground meat (which boerewors is) is 160°F (71°C). Insert an instant-read thermometer into the thickest part of the sausage to check. This is the only reliable way to know it’s done.
  6. Rest before serving: Once the boerewors reaches 160°F (71°C), remove it from the heat and let it rest for 3-5 minutes. This allows the juices to redistribute, making it more tender and flavorful.
  7. Serve: Slice and serve hot. Boerewors is traditionally enjoyed with chakalaka (a spicy vegetable relish), pap (a maize porridge), or simply on a roll with tomato sauce.

Common Mistakes

  • High heat: Cooking boerewors over high heat will burn the outside while leaving the inside raw. Always use medium heat.
  • Pricking the sausage: Pricking with a fork or knife releases the juices, leading to dry, tough sausage. Let the casing stay intact.
  • Overcooking: Boerewors can become dry and crumbly if cooked beyond 160°F (71°C). Remove it from the heat as soon as it reaches that temperature.
  • Not resting: Cutting into the sausage immediately after cooking causes the juices to run out. Always let it rest.

Tips

  • Use a thermometer: This is the most reliable way to ensure perfect doneness without guessing.
  • Turn frequently: Turning the sausage every 1-2 minutes ensures even cooking and prevents burning.
  • Keep the coil intact: If you have a coil, you can cook it whole and then cut it into portions. This helps retain moisture.
  • Add a little fat: If cooking in a pan, a splash of oil or a knob of butter can help prevent sticking and add flavor.
  • Try different cooking methods: Boerewors can also be simmered in a little water or beer before finishing on the grill. This is a common trick to ensure it’s cooked through without burning.

Troubleshooting

  • Outside burns before inside is done: Reduce the heat and move the sausage to a cooler part of the grill or pan. You can also finish it in the oven at 350°F (175°C) until it reaches 160°F (71°C).
  • Sausage is dry: This likely means it was overcooked or pricked. Next time, use a thermometer and avoid piercing. You can also try simmering it in liquid first.
  • Casing splits: This happens when the heat is too high or the sausage is turned too roughly. Use medium heat and handle gently. If it splits, it’s still safe to eat, just less juicy.
  • Not sure if it’s done: Always rely on a thermometer. If you don’t have one, you can cut into the thickest part to check that there is no pink meat and the juices run clear.

Frequently Asked Questions

Can I cook boerewors in the oven?

Yes. Place the boerewors on a baking sheet and bake at 350°F (175°C) for about 20-25 minutes, turning once, until it reaches 160°F (71°C). This method is easier for large quantities.

Should I boil boerewors before grilling?

Some people simmer boerewors in water or beer for a few minutes before grilling to ensure it’s cooked through and to add flavor. This is not traditional, but it’s a common practice. Just be sure to pat it dry before grilling to get a good sear.

How long does boerewors last in the fridge?

Raw boerewors should be cooked within 2-3 days of purchase. Cooked boerewors can be refrigerated for up to 4 days. Always store it in the refrigerator within 2 hours of cooking.

Can I freeze boerewors?

Yes, you can freeze raw boerewors for up to 3 months. Thaw it in the refrigerator before cooking. Do not refreeze after thawing.

What is the best way to reheat leftover boerewors?

Reheat gently in a skillet over medium-low heat, or in the oven at 300°F (150°C) until warmed through. Avoid microwaving, as it can make the sausage rubbery.

Is boerewors safe to eat if it’s slightly pink inside?

No. Ground meat must be cooked to 160°F (71°C) to be safe. If it’s still pink, it hasn’t reached that temperature. Always use a thermometer to verify.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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